INGREDIENTS

INSTRUCTIONS

Rinse kraut and squeeze thoroughly dry.  Dumplings:  In a food
processor, blend the flour and 1/2 teaspoon  salt. With the motor
running, add the egg yolks and the oil through  the feed tube, then
pour in the water, in a slow, steady stream,  until the dough forms a
ball around the blade.  Transfer the dough to  a floured surface and
knead until smooth, about two minutes. Cover  with a linen or cotton
(not terry) kitchen towel and let stand half  an hour.  Divide the
dough in half and shape into two balls. Keep one ball  covered with the
towel.  On a floured surface with a floured rolling  pin, roll out the
dough to a very thin sheet, about 1/16" thick,  making sure it doesn't
tear.  With a round cookie cutter, cut out  circles about 3" in
diameter. Gather the scraps together into a ball  and set aside,
covered.  Have a bowl with the egg white by you.  Place a heaping
teaspoon of  the desired filling in the middle of each circle. Fold the
dough over  the filling to form a semi-circle. Brush the edges with the
egg white  and press the edges firmly together with the tines of a fork
to seal.  Place the vareniki as they are made on a lightly floured
large baking  sheet about 1" apart and keep covered with a damp tea
towel. When  finished with the first batch, roll out the second ball of
dough and  make a second batch. Add the leftover scraps of dough to the
scraps  left from the first batch, knead into a ball, and roll out for
a  final batch of varenyky.  Meanwhile, in a large pot, bring 6 quarts
of salted water to a boil.  Reduce the heat to medium so the water
simmers and carefully lower  half the varenyky into the water. Boil,
stirring occasionally with a  wooden spoon to prevent sticking, until
they rise to the surface and  are cooked through, six to seven minutes.
With a slotted spoon,  carefully remove the varenyky to a colander and
drain thoroughly.  Transfer to a deep serving bowl and toss with half
the butter. Repeat  for the second half of the varenyky.  Potato
filling:  Melt the butter in a small skilled over medium heat.  Add the
onion and saut, stirring occasionally, until nicely browned,  about 15
minutes. Remvoe from heat and cool slightly. In a large  bowl, combine
the potatoes and cheese.  Add the sauted onion along  with the melted
butter and mix well. Season with salt and pepper and  use for filling
the varenyky.  Sauerkraut filling:  Saut the bacon in a large skillet
over medium  heat until it renders its fat. Remove the bacon and
reserve. Drain  off all but two tablespoons fat. Add the onion to the
skillet and  saut, stirring frequentlly over medium heat until nicely
browned,  almost 15 minutes. Turn the heat up to medium-high, add the
kraut,  and saut#, stirring, until softened and cooked throughout, 10
to 15  minutes. Stir in the tomato paste, sugar, and broth.  Reduce the
heat  to low, then cover and simmer for 20 minutes. Remove from the
heat  and cool to room temperature before using to fill the varenyky.
Use  the reserved bacon as topping.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 430
Calories From Fat: 110
Total Fat: 12.6g
Cholesterol: 97.1mg
Sodium: 362.8mg
Potassium: 368.6mg
Carbohydrates: 67.4g
Fiber: 5g
Sugar: 4.3g
Protein: 13.4g